This delicious vegetable noodle soup recipe is anti-inflammatory and perfect for the cold and flu season.

Does anyone else have a memory from childhood when you would get sick and your parents would make you some noodle soup? This anti-inflammatory vegetable noodle soup is just as soothing and comforting as the soup from your childhood years!

vegetable noodle soup

Why You’ll Love This Recipe

  • It’s just SO FULL of goodness! A variety of vegetables, delicious spiced broth, and enough heat to clear your sinuses
  • This recipe is deceptively easy to make, even if you’re feeling under the weather.
  • You don’t have to wait until you’re sick to try this amazing soup. It’s great for boosting your immune system, which can actually help you avoid being sick altogether!
  • Between noodles, tofu, veggies, and coconut broth, you get a balanced, well-rounded meal.
  • If you love meal prep, you can make a big batch of this vegetable noodle soup and enjoy it throughout the week
vegetable noodle soup

How to Make This Recipe

Start by sautéing onions, garlic, and sweet potato with 1-2 tbsp of water. Cook for about 5 minutes, until the onions start turning translucent.

Add ginger, ground spices, and salt. Keep cooking everything together for another 5 minutes, stirring regularly to make sure the veggies are coated in spice.

Next, add vegetable broth and coconut milk. Bring the mixture to a simmer and cook for 15 minutes until sweet potato chunks are fully cooked.

Finally, stir in the rice noodles and let them simmer for a few minutes until soft.

Serve this vegetable noodle soup with tofu, bok choy, diced chilli, and cilantro. Squeeze a little bit of lime juice over the top and enjoy!

vegetable noodle soup

Hack It!

  • For a lighter version of this noodle soup, swap sweet potato for cauliflower and use low fat coconut milk.
  • The beauty of rice noodles is that they cook almost instantly and don’t fall apart. However, you can use regular ramen noodles, glass noodles, or even soba noodles.
  • You are welcome to improvise with your toppings. As well as the items listed above, you can add sesame seeds, crushed peanuts, green onions, vegan kimchi, or fresh beansprouts.
  • You can use tofu as it comes, or air fry it for 10-15 minutes until crispy. You can also opt for silken tofu if you prefer.
  • For an even deeper flavor, you can add some miso or a stick of lemongrass to your broth.
vegetable noodle soup

Other Recipes You’ll Love

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vegetable noodle soup

The Recipe: Vegetable Noodle Soup

A delicious anti-inflammatory soup recipe perfect for the cold and flu season.
5 from 15 ratings
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Servings: 4
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Ingredients

  • 1 yellow onion, medium, diced
  • 3 cloves garlic, minced
  • 1 sweet potato, diced
  • 1 inch fresh ginger, peeled and chopped
  • 5 cups vegetable broth
  • 1 ½ cups full-fat coconut milk
  • 10 oz rice noodles, flat, pad-thai style

Spices

  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp curry powder
  • 1 tsp salt

Toppings

  • 1 cup baby boy choy, diced
  • 375 gram extra firm tofu, 1 block, cubed
  • 1 red chilli pepper, diced
  • 1 cup cilantro leaves, chopped
  • 1 lime, quartered

Equipment

Instructions 

  • To a large pot, add the onion, garlic, sweet potato and 1 to 2 tablespoons of water. Sauté until softened, approximately 5 minutes.
  • Stir in the ginger, turmeric, cumin, curry powder and salt. Coat the vegetables and toast the spices until fragrant, approximately 5 minutes. Pour in the vegetable broth and coconut milk. Bring to a boil, and then simmer for 15 minutes, until the sweet potato is cooked through. 
  • Add the rice noodles and cook until tender, approximately 4 minutes. If you're meal prepping, cook the noodles separately according to package directions. Serve in bowls with desired toppings.
Calories: 576.3kcal, Carbohydrates: 86.5g, Protein: 13.6g, Fat: 20.6g, Saturated Fat: 16.5g, Polyunsaturated Fat: 1.4g, Monounsaturated Fat: 1.3g, Sodium: 2030.5mg, Potassium: 687.8mg, Fiber: 5g, Sugar: 8.5g, Vitamin A: 11665.2IU, Vitamin C: 53.9mg, Calcium: 163.9mg, Iron: 5.9mg
Cuisine: Asian
Course: Soup
Author: carleigh